Since SheilaAnn inquired about this sauce I thought I would share the recipe.
I scaled it down for 2.
Ingredients
2 tablespoons unsalted butter
2 tablespoons flour
2 green onions, with about 2 inches green, thinly sliced
1 teaspoon chopped fresh parsley
1/4 cup dry sherry
4 ounces lump crabmeat
2 cups heavy whipping cream
1 1/2 teaspoons Cajun seasoning, or Creole seasoning, or to taste
1 tablespoon tomato paste
Salt, to taste
Freshly ground black pepper, to taste
Directions
Melt the butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes.
Add the sherry and crabmeat to the flour mixture; gradually add the cream, stirring constantly. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly.
Taste and adjust seasonings, adding salt and pepper, if necessary.
I scaled it down for 2.
Ingredients
2 tablespoons unsalted butter
2 tablespoons flour
2 green onions, with about 2 inches green, thinly sliced
1 teaspoon chopped fresh parsley
1/4 cup dry sherry
4 ounces lump crabmeat
2 cups heavy whipping cream
1 1/2 teaspoons Cajun seasoning, or Creole seasoning, or to taste
1 tablespoon tomato paste
Salt, to taste
Freshly ground black pepper, to taste
Directions
Melt the butter in a saucepan over low heat; stir in flour, onions, and parsley. Cook, stirring, for 5 minutes.
Add the sherry and crabmeat to the flour mixture; gradually add the cream, stirring constantly. Stir in Cajun seasoning and tomato paste. Simmer for about 5 minutes to reduce slightly.
Taste and adjust seasonings, adding salt and pepper, if necessary.
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